Madunia
The grill is the language of authenticity. At Cap Negret, Toledo-born chef Javier Aranda has created a sanctuary where Balearic ingredients reign supreme. Madunia is a destination in its own right, dedicated to ‘Mother Earth’. However, it is the collective effort of the ‘Madunia Family’, a team working in unison, that gives it all meaning. Together, they spearhead their new concept, ‘A Ritual of Togetherness’, a philosophy that encourages guests to connect and forge unforgettable memories. With a menu dedicated to hedonism, the chef opens the doors to this Mediterranean paradise. We spoke to him about the allure of a project by the sea where time seems to stand still and where luxury is found in the purity of its origins.
Ibiza demands its own unique style. How does Madunia’s culinary concept reflect that Balearic hedonism?
We have a deep respect for our raw ingredients and are committed to gentle cooking methods to bring out all their flavour. We have thoroughly studied our diners: they are people with high spending power who want tailor-made experiences and, in most cases, they dine with us at tables for two. That’s why, whilst still offering large cuts to share, such as our rib-eye steak and the San Pedro, we’ve added some very impressive individual dishes. This way, each guest can top off their meal however they like: with a spectacular pork shoulder or a tuna belly steak, for example.
What are the must-try dishes on Madunia’s menu right now?
We have introduced a series of dishes that we call ‘iconic’ to enrich the experience in between the main courses. Notable dishes include the free-range chicken bikini with eel, a delicious lobster burger and the scallop with beurre blanc. We have also fine-tuned a few recipes to make them even more delicious: we added truffle, foie gras and butter to the dry-aged picanha carpaccio. And our pasta dish is now a tortellino filled with smoked ricotta with caviar.
The grill is the heart and soul of the restaurant. How does fire work together with the rest of the techniques you use in your cooking?
Fire plays an undeniably key role at Madunia, especially in the main courses, because it connects us directly to the ‘Mother Earth’ after which the restaurant is named. However, we also use other techniques to enhance flavours and be much more efficient. For instance, we pre-cook the new bonito belly at a low temperature before finishing it off on the grill. Each technique is meticulously designed to bring out all the flavour of the ingredients.
Each technique is meticulously designed to bring out all the flavour of the ingredients
Working on an island requires you to be constantly aware of your environment. What pantry staples take centre stage at Madunia?
We have designed a slightly shorter standard menu to really highlight the ‘off-menu’ seasonal dishes and to surprise repeat customers. In spring we work with excellent vegetables such as perretxico, white asparagus and guisantes lágrima, or teardrop peas. When June arrives, the sea takes centre stage and we’ll add fish such as sole and large turbot to our grilled dishes.
As someone used to the asphalt roads of Madrid, what does the Ibizan atmosphere bring to you in both a personal and professional sense?
It’s a huge contrast. Madrid is an incredible capital city but the pace of life there is frenetic and it’s very focused on a non-stop cultural calendar. Ibiza envelops you in a sense of relaxation; customers come to enjoy the sunshine, the peace and quiet and the gastronomy in a much more leisurely way. I’m amazed by the warmth with which the local people have welcomed us, which inspires me to keep on contributing to the island.
What’s in store for Madunia?
Our focus is on continuing to strengthen the restaurant, which, thanks to its location, has become a destination in its own right. But, if everything goes to plan, the major milestone will come in 2027, when we will open the adjacent hotel, allowing us to combine our food with luxury accommodation and complete the project.
